Preparation

Make sauce:

In a blender blend sauce ingredients with salt and pepper to taste until smooth. Sauce may be made 3 days ahead and chilled, covered. Bring sauce to room temperature and stir before using.

Just before serving, in a 6-quart kettle bring 5 quarts salted water to a boil and cook spaghetti until al dente. In a colander drain spaghetti and rinse well under cold water. Drain spaghetti well and in a bowl toss with sauce and chopped coriander.

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Reviews

this is a great salad, I usually add extra the vegetables and it is always a hit. I like using cashews instead of peanuts for a change. This is good hot or cold and is great the next day as cold noodle salad.

This is fabulous! I have made it over and over again. A wonderful side dish with grilled pork tenderloin or grilled chicken. It always a hit! It can be made in advance, and in fact, improves with doing so. In that case, add cilantro just before serving to preserve it's bright green color.

I've served this dish countless times; always to raves and requests for the recipe. Do NOT add the water, it dilutes the sauce too much. I usually multiply by 1.5 since I always find the recipe provides not quite enough.

I have been making this dish since the week it appeared in Gourmet in 1995. Howver I wish there was a way to make the entire dish ahead of time rather that have to cook the noodles at the last minute. Has anyone had success doing it all ahead of time?

I have been making this recipe for years, and just love it! I always add more pepper, and little to none of the water. This is great with cucumbers in a little rice wine/peanut oil/s&p dressing as a side, or even broccoli roasted with garlic, ginger, paprika, and a little oil, then topped with a few cashews before serving. Yum! I am interested in trying it with salmon, as a few people have sugested.

I used angel hair pasta broken in thirds before cooking, skipped the water, substituted a tablespoon of red curry paste for the red pepper flakes (we like it hot) and added water chestnuts (cut in half) as well as scallions and snow peas.
Served it with cucumber and daikon radish salad with a light sesame dressing.
Great light meal for two vegetarians.

I didn't have fresh coriander so I think my dish just turned out so-so. I added grilled salmon (marinated in 1/2 soy sauce, 1/2 maple syrup) and it was much, much better. The noodles were bland on their own but made for a good backdrop when I added the salmon.

I first made this for my extended family about two years ago. They all called me for the recipe within the next two months - I just has another call today. It is a family favorite; love the cilantro with the cashew sauce. We use either soba or whole wheat noodles.

If you follow the recipe as printed, it is quite tasteless. What I do is ditch the water all together and only use 375 grams of pasta, I like to use whole wheat spaghetini. I have also made this dish with peanuts instead of cashews and ALWAYS get asked for the recipe.

A VERY easy dish to make! Didn't add coriander and added chicken that had been marinated in some of the sauce and grilled. Came out delicious. Aesthetically pleasing if served in a big dish, topped with the chicken and then chopped green onions.

As suggested, added more hot peppers, and used farfalle instead of spaghetti for ease of eating at an outdoor party. Next time, I would only use about half the pasta since it didn't realy have enough sauce on it for my taste when I used a whole pound.